Florentine cookie cups are the perfect vessel for delicious treats like mousse or ice cream. With a delicious nutty, caramel-y, crunch, they’ll definitely compliment your dessert, and just might actually be the best part.
Easy Step-By-Step Instructions for Florentine Cookie Cups
In food processor, pulse 8 ounces blanched, slivered almonds until the consistency of course bread crumbs.Combine chopped almonds with 3 tablespoons all-purpose flour and 1/4 teaspoon salt. Set aside.In a heavy two-quart pot, over low heat, melt 5 tablespoons butter. Stir in ½ cup brown sugar, ¼ cup granulated sugar, 2 tablespoons heavy cream, and 2 tablespoons corn syrup. Increase the heat to medium, and …… stirring constantly, bring to a rolling boil. Boil for 1 minute. Remove from heat, and …… stir in 1 teaspoon vanilla extract. Pour over almond mixture, and stir just until completely incorporated.
Set aside until cool enough to handle (20-30 minutes).Line a baking sheet with parchment or a silicone mat, and preheat oven to 400 degrees F.Scoop rounded teaspoons of dough, and roll into 1-inch balls. Be careful not to make them too big because they will spread a lot. Place the 6 inches apart on prepared baking sheets. I can bake 3 at a time. Bake at 350 degrees for 10-12 minutes. Watch carefully toward the end as they burn quickly. You want them to be completely flat, golden in color, and dry in the center. Cool on baking sheet for 2 minutes. As soon as they are firm enough to handle, lay the flexible cookies over an
upside-down bowl, and …
… gently shape them around the bowl. Allow to cool shaped around the bowl for at least 5 minutes or until hardened. Remove from mold, and allow to cool another 10 minutes.Store them in an airtight container at room temperature for up to a week, but be sure to separate them with pieces of parchment, if stacked.Fill them with your white chocolate mousse and berries. Here’s our favorite white chocolate mousse recipe. Also, Here are instructions on how to keep your berries fresh for several days and weeks.
In food processor, pulse almonds until finely chopped. In small mixing bowl, combine chopped almonds, flour, and salt. Set aside.
In heavy sauce pan, over low heat, melt butter. Stir in sugars, cream, and corn syrup, and increase the heat to medium. Stirring constantly, bring to a rolling boil, and boil for 1 minute. Remove from heat, and add vanilla.
Pour into nut mixture, and stir until completely incorporated. Cover and refrigerate for 1 hour, or until completely cool.
Line baking sheets with parchment or silicone mats, and preheat oven to 350 degrees F.
Scoop rounded teaspoons of dough, and roll into 1-inch balls. Place them 3-4 inches apart on prepared baking sheet, and bake for 10-12 minutes. Watch carefully as they will burn quickly. Cool on baking sheet for 2 minutes.
As soon as they are firm enough to handle, lay the flexible cookies over an
upside-down bowl, and gently shape them around the bowl. Allow to cool completely.
Store in an airtight container at room temperature for up to a week.
